Mint Pomegranate Aduki Bean Casserole

Instructions

1. Soak the aduki beans overnight in water. Drain and wash in fresh water.
2. Place the onion, garlic and oil in a pressure cooker. Cook until the onion turns translucent.
3. Add the fenugreek powders and form a marsala paste. Add aduki the measured water and coconut milk. Seal and place under pressure for about 15 minutes. Remove from the pressure.
4. Just before serving combine in the dish with lemon juice, mint leaves and pomegranate seeds.